Preparation of wort extracts

Abstract

A method for producing a wort containing a reduced level of fermentable sugars is described. The method consists of providing a warm aqueous suspension of ground malt, and adding the warm suspension to a boiling aqueous suspension of cereal adjuncts while avoiding temperatures between about 52° and 72° C. The resulting wort is useful for producing a beer with a lower-than-normal alcohol content, or a malt beverage lacking sweetness usually associated with malt beverages.

I claim: 
     
       1. In a method for producing a wort in which a warm malt mash is blended with hot water at a temperature above 75° C., the improvement which comprises blending said warm malt mash and hot water under conditions which avoid exposing the blend of hot water and the malt mash to temperatures between about 52° C. and about 75° C. so as to avoid appreciable conversion of the blended malt mash to simple sugars. 
     
     
       2. In a method according to claim 1, improvement wherein said malt mash is heated to a temperature in the range of about 50° C. prior to said blending. 
     
     
       3. In a method according to claim 1, the improvement wherein said water is heated to or near the boiling point, and said malt mash is added to said heated water. 
     
     
       4. In a method according to claim 1, the improvement wherein said water contains cereal adjuncts, and said malt mash is added to said adjuncts containing water. 
     
     
       5. In a method according to claim 4, the improvement wherein said cereal adjuncts comprises corn grits or rice. 
     
     
       6. In a method according to claim 4, the improvement which comprises adding a small amount of alpha-amylase source to said cereal adjuncts-containing water. 
     
     
       7. A method of producing a wort having a low level of simple sugars, comprising the steps of: (A) forming a warm suspension of malt in water;   (B) forming a boiling suspension of cereal adjuncts in water; and   (C) adding said warm suspension of malt to said boiling suspension of cereal adjuncts, whereby to maintain the temperature of said cereal adjuncts throughout said additive step at least about 75° C.   
     
     
       8. In a method of producing beer, wherein a wort is pitched with yeast, the improvement which comprises employing as said wort the wort as produced in accordance with the method of claim 1. 
     
     
       9. In a method of producing a non-alcoholic malt flavored beverage wherein a wort is carbonated, the improvement which comprises employing as said wort the wort as produced in accordance with the method of claim 1. 
     
     
       10. A malt beverage in which only about 25% of the carbohydrates are fermentable and made from a wort prepared by the method of claim 1. 
     
     
       11. A malt beverage according to claim 10, which beverage is fermented.